Method

To make crust, combine flour, cornmeal, granulated sugar, and salt in a medium bowl.

Add the cold butter cubes and, using your fingers, quickly break the butter up in the dry ingredients until mixture resembles fine bread crumbs. Allow to rest in fridge for a few minutes.

In a small bowl whisk water and egg yolk.

Remove the butter and flour mixture from the fridge and add wet ingredients all at once to the dry ingredients. Use a fork to bind and eventually it will come together. Sprinkle lightly with flour, form into a disk and wrap in plastic wrap.

Refrigerate dough for 1 hour. Crust can be refrigerated for up to 24 hours.

When ready to roll out, unwrap the dough onto a lightly floured work surface. Using a floured rolling pin, roll the dough out to an 11-inch circle.

Carefully place dough in the tart pan and press it against the sides and edges. Cut any excess dough off edges with the tart pan. Refrigerate dough for 20 minutes while the oven preheats.

Preheat oven to 175 degrees celsius.

Remove the tart pan from the refrigerator. Line the unbaked crust with a sheet of foil or parchment paper covering all sides. Fill the pan with dried beans or pie weights. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes.

Remove the foil and beans from the pan and bake for another 6 minutes, or until the bottom crust looks dry and the shell is a very pale golden color. Remove the pie from the oven and let the shell cool completely.

To make the filling combine mascarpone, goat's cheese and sour cream in a medium bowl. Beat together with a wooden spoon. Add honey and vanilla extract and stir to combine.

When the crust is completely cool, spread filling evenly across the bottom of the tart.

Arrange sliced figs and apricots in a circular pattern on top of the filling. Drizzle with honey just before serving.